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From the kitchen of One Perfect Bite...We've had a busy day. The saving grace was accommodation had been  made early on, so, while the day was over-scheduled, we got through it with a smile. In keeping with my plan to serve Chinese food during the Spring Festival, I whipped up these noodles for our lunch. I had asparagus and fresh mushrooms in the refrigerator, and I thought these lovely noodle bowls would be perfect for a Chinese-style lunch. While the recipe I'm featuring is not truly Chinese, in appearance, taste and execution, the noodle bowls would fit perfectly on a Chinese table.  I found the recipe last summer when looking for ways to cook asparagus from a harvest so successful it caused the shelves of farm stands to sag under its weight. I can't resist a bargain and, as a result, my refrigerator shelves sagged as badly as those in the farm stands. The question than became, "now that I have it what do I do with it?" I went searching for recipes and found the original source  for the noodle bowls  here. While I've made  few changes to the original, the dish still contains only four basic ingredients, including asparagus, mushrooms, eggs and of course, noodles.  The eggs which provide the protein in this dish are handled in the same way as those that are used to make Spaghetti Carbonara. This dish, however, is more mildly flavored. The noodles are quite nice and perfect for any time of year.  While I think you will enjoy them, I do not want to mislead you. This is not an Asian noodle recipe. It's for an all-American dish that happens to use Chinese noodles and sesame seeds. It has several things going for it, among which is the speed with which it can be prepared. The recipe is also scaled to feed two or three people, depending on how hungry they are, so it would make a great addition to the recipe collections of those who are now cooking for two. I know many of you have carnivores at the table, and, if you wish, chicken or pork can be added to the ingredients without changing the basic nature of the dish. The bowls can be on the table in less than 30 minutes, and as Martha use to say, "That's a good thing." Here is how the bowls are made.


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Chinese Noodle Bowls with Asparagus, Mushrooms and Eggs...from the kitchen of One Perfect Bite courtesy of The Incredible Egg

Ingredients:
1 package (6-oz.) Chinese egg noodles
3 teaspoons vegetable oil, divided use
1 cup diagonally cut asparagus pieces (4-oz.)
2 teaspoons sesame seeds
1-1/2 cups sliced button mushrooms
3 eggs
1/4 cup milk

Directions:
1) Cook noodles according to package directions. Drain and toss with 1 teaspoon oil to prevent clumping. Set aside.
2) Heat remaining 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add asparagus and sesame seeds. Stir-fry until asparagus is tender, 3 to 4 minutes. Add mushrooms and stir-fry 1 minute. Finally add noodles and cook, stirring occasionally, until heated through, 1 to 2 minutes.
3) Beat eggs and milk in small bowl until blended; pour over noodle mixture. As egg mixture begins to set, stir gently. Cook until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Season to taste with salt and pepper. Serve hot. Yield 2 to 3 servings.

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